PureSpelt raspberry ring cake (Gugelhopf)
for 1 two-litre Gugelhopf cake tin
200 g of butter, soft
225 g of sugar
1 pinch of salt
1 teaspoon of vanilla sugar
300 g of PureSpelt white flour
2 teaspoons of baking powder
100 g of peeled almonds, ground
1 dl of cream
150 g of raspberries, finely squashed using a fork
25 g of sugar
A few drops of food dye, according to taste
Icing sugar for dusting
Grease the ring cake tin with butter, sprinkle with flour, place in the refrigerator.
For the cake mixture, beat the butter until it forms peaks. Mix in the sugar, salt and vanilla sugar. Add the eggs and stir until the mixture becomes pale. Sieve in the flour and the baking powder, fold in the ground almonds and the cream. Fill half of the cake mixture into the prepared cake tin.
Mix together the raspberries, sugar and if desired the food dye, stir in to the remaining cake mixture and also fill this into the cake tin. Using a fork, marble the cake mixture.
Bake for 50-60 minutes in the lower half of an oven pre-heated to 180°C. Allow the ring cake to cool slightly in the cake tin, knock out onto a grid and allow to cool completely. Before serving dust using icing sugar.
IG Dinkel, Judith Gmür-Stalder